Kajian awal Penghasilan monoasilgliserol dan diasilgliserol minyak kelapa dara melalui gliserolisis berenzim Menggunakan lipase Candida Antarctica (Novozyme 435)

Translated title of the contribution: Preliminary study on production of monoacylglycerol and diacylglycerol of virgin coconut oil via enzymatic glycerolysis using lipase Candida Antarctica (Novozyme 435)

Darfizzi Derawi, Nurin Afiqah Zairul Azman, Mohd Fadlly Jumadi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Virgin coconut oil (VCO) consists mainly of saturated medium chain fatty acids which are 48.8% lauric acid (C12:0) and 20.0% myristic acid (C14:0). Both medium chain fatty acids are essential in increasing metabolism and possess antibacterial properties. These fatty acids of VCO are in the form of triacylglycerols (TAGs). Hence, VCO has to be converted into a simpler form such as mono- and diacylglycerols (MAGs and DAGs) in order to increase its antibacterial functionality in metabolism. In this paper, VCO was chemically modified via enzymatic glycerolysis reaction conducted at a molar ratio of 1:1 (VCO:glycerol) and catalysed by lipase enzyme, Candida antarctica (Novozyme 435). The reaction was carried out in an incubator shaker at 50 °C and 250 rpm of reaction speed. Reaction parameters were reaction time (24 and 48 hours) and enzyme concentrations (3, 5 and 10%). The product comprises of 3.3% MAG, 3.6% DAG and 93.1% TAG has been obtained by preliminary optimum reaction condition at temperature of 50 °C with 5 %wt of enzyme concentration at 24 hours of reaction time. Chemical analysis techniques used were thin layer chromatography (TLC), fourier transformation infrared (FT-IR) spectroscopy and gas chromatography (GC). Products are potentially to be used as food emulsifier, pharmaceutical binders, antibacterial products as well as food additives.

Original languageMalay
Pages (from-to)37-45
Number of pages9
JournalMalaysian Journal of Analytical Sciences
Volume21
Issue number1
DOIs
Publication statusPublished - 1 Feb 2017

Fingerprint

Monoglycerides
Candida
Diglycerides
Lipase
lauric acid
Metabolism
Triglycerides
Enzymes
Fatty Acids
Food additives
Thin layer chromatography
Essential Fatty Acids
Myristic Acid
Gas chromatography
Glycerol
Binders
Infrared spectroscopy
Novozyme 435
coconut oil
Chemical analysis

ASJC Scopus subject areas

  • Analytical Chemistry

Cite this

Kajian awal Penghasilan monoasilgliserol dan diasilgliserol minyak kelapa dara melalui gliserolisis berenzim Menggunakan lipase Candida Antarctica (Novozyme 435). / Derawi, Darfizzi; Azman, Nurin Afiqah Zairul; Jumadi, Mohd Fadlly.

In: Malaysian Journal of Analytical Sciences, Vol. 21, No. 1, 01.02.2017, p. 37-45.

Research output: Contribution to journalArticle

@article{fe93d1f1833542428ad2c80eea33807b,
title = "Kajian awal Penghasilan monoasilgliserol dan diasilgliserol minyak kelapa dara melalui gliserolisis berenzim Menggunakan lipase Candida Antarctica (Novozyme 435)",
abstract = "Virgin coconut oil (VCO) consists mainly of saturated medium chain fatty acids which are 48.8{\%} lauric acid (C12:0) and 20.0{\%} myristic acid (C14:0). Both medium chain fatty acids are essential in increasing metabolism and possess antibacterial properties. These fatty acids of VCO are in the form of triacylglycerols (TAGs). Hence, VCO has to be converted into a simpler form such as mono- and diacylglycerols (MAGs and DAGs) in order to increase its antibacterial functionality in metabolism. In this paper, VCO was chemically modified via enzymatic glycerolysis reaction conducted at a molar ratio of 1:1 (VCO:glycerol) and catalysed by lipase enzyme, Candida antarctica (Novozyme 435). The reaction was carried out in an incubator shaker at 50 °C and 250 rpm of reaction speed. Reaction parameters were reaction time (24 and 48 hours) and enzyme concentrations (3, 5 and 10{\%}). The product comprises of 3.3{\%} MAG, 3.6{\%} DAG and 93.1{\%} TAG has been obtained by preliminary optimum reaction condition at temperature of 50 °C with 5 {\%}wt of enzyme concentration at 24 hours of reaction time. Chemical analysis techniques used were thin layer chromatography (TLC), fourier transformation infrared (FT-IR) spectroscopy and gas chromatography (GC). Products are potentially to be used as food emulsifier, pharmaceutical binders, antibacterial products as well as food additives.",
keywords = "Diacylglycerol, Glycerolysis, Lipase enzyme, Monoacylglycerol, Virgin coconut oil",
author = "Darfizzi Derawi and Azman, {Nurin Afiqah Zairul} and Jumadi, {Mohd Fadlly}",
year = "2017",
month = "2",
day = "1",
doi = "10.17576/mjas-2017-2101-05",
language = "Malay",
volume = "21",
pages = "37--45",
journal = "Malaysian Journal of Analytical Sciences",
issn = "1394-2506",
publisher = "Faculty of Science and Technology, Universiti Kebangsaan Malaysia",
number = "1",

}

TY - JOUR

T1 - Kajian awal Penghasilan monoasilgliserol dan diasilgliserol minyak kelapa dara melalui gliserolisis berenzim Menggunakan lipase Candida Antarctica (Novozyme 435)

AU - Derawi, Darfizzi

AU - Azman, Nurin Afiqah Zairul

AU - Jumadi, Mohd Fadlly

PY - 2017/2/1

Y1 - 2017/2/1

N2 - Virgin coconut oil (VCO) consists mainly of saturated medium chain fatty acids which are 48.8% lauric acid (C12:0) and 20.0% myristic acid (C14:0). Both medium chain fatty acids are essential in increasing metabolism and possess antibacterial properties. These fatty acids of VCO are in the form of triacylglycerols (TAGs). Hence, VCO has to be converted into a simpler form such as mono- and diacylglycerols (MAGs and DAGs) in order to increase its antibacterial functionality in metabolism. In this paper, VCO was chemically modified via enzymatic glycerolysis reaction conducted at a molar ratio of 1:1 (VCO:glycerol) and catalysed by lipase enzyme, Candida antarctica (Novozyme 435). The reaction was carried out in an incubator shaker at 50 °C and 250 rpm of reaction speed. Reaction parameters were reaction time (24 and 48 hours) and enzyme concentrations (3, 5 and 10%). The product comprises of 3.3% MAG, 3.6% DAG and 93.1% TAG has been obtained by preliminary optimum reaction condition at temperature of 50 °C with 5 %wt of enzyme concentration at 24 hours of reaction time. Chemical analysis techniques used were thin layer chromatography (TLC), fourier transformation infrared (FT-IR) spectroscopy and gas chromatography (GC). Products are potentially to be used as food emulsifier, pharmaceutical binders, antibacterial products as well as food additives.

AB - Virgin coconut oil (VCO) consists mainly of saturated medium chain fatty acids which are 48.8% lauric acid (C12:0) and 20.0% myristic acid (C14:0). Both medium chain fatty acids are essential in increasing metabolism and possess antibacterial properties. These fatty acids of VCO are in the form of triacylglycerols (TAGs). Hence, VCO has to be converted into a simpler form such as mono- and diacylglycerols (MAGs and DAGs) in order to increase its antibacterial functionality in metabolism. In this paper, VCO was chemically modified via enzymatic glycerolysis reaction conducted at a molar ratio of 1:1 (VCO:glycerol) and catalysed by lipase enzyme, Candida antarctica (Novozyme 435). The reaction was carried out in an incubator shaker at 50 °C and 250 rpm of reaction speed. Reaction parameters were reaction time (24 and 48 hours) and enzyme concentrations (3, 5 and 10%). The product comprises of 3.3% MAG, 3.6% DAG and 93.1% TAG has been obtained by preliminary optimum reaction condition at temperature of 50 °C with 5 %wt of enzyme concentration at 24 hours of reaction time. Chemical analysis techniques used were thin layer chromatography (TLC), fourier transformation infrared (FT-IR) spectroscopy and gas chromatography (GC). Products are potentially to be used as food emulsifier, pharmaceutical binders, antibacterial products as well as food additives.

KW - Diacylglycerol

KW - Glycerolysis

KW - Lipase enzyme

KW - Monoacylglycerol

KW - Virgin coconut oil

UR - http://www.scopus.com/inward/record.url?scp=85014062992&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85014062992&partnerID=8YFLogxK

U2 - 10.17576/mjas-2017-2101-05

DO - 10.17576/mjas-2017-2101-05

M3 - Article

VL - 21

SP - 37

EP - 45

JO - Malaysian Journal of Analytical Sciences

JF - Malaysian Journal of Analytical Sciences

SN - 1394-2506

IS - 1

ER -